I YEAR / I SEMESTER
FOOD PRODUCTION AND
PATISSERIE I
UNIT – V
, Selection of Egg
Candling ; It is a process in which one holds the egg against the light
to check the quality of the egg yolk egg white air cell and undesirable
marks or cracks on the egg.in the past the eggs were held against the
candle but now a days the egg are roated on rollers so that all parts of
the egg can be visible.
Floating ; If the egg floating on water ,then the egg is stale.
Egg white ; More the amount of egg white that spreads on the
surface ,lower is the quality of the egg.
Grade ; The eggs are graded according to the weight of the egg.
Grade - I (70 gm ) grade - II (65 - 70 gm ) grade - III (60 - 65 gm )
grade - IV (55 - 60 gm ) grade - V (50 - 55 gm ) grade - VI (45 - 50
gm )
FOOD PRODUCTION AND
PATISSERIE I
UNIT – V
, Selection of Egg
Candling ; It is a process in which one holds the egg against the light
to check the quality of the egg yolk egg white air cell and undesirable
marks or cracks on the egg.in the past the eggs were held against the
candle but now a days the egg are roated on rollers so that all parts of
the egg can be visible.
Floating ; If the egg floating on water ,then the egg is stale.
Egg white ; More the amount of egg white that spreads on the
surface ,lower is the quality of the egg.
Grade ; The eggs are graded according to the weight of the egg.
Grade - I (70 gm ) grade - II (65 - 70 gm ) grade - III (60 - 65 gm )
grade - IV (55 - 60 gm ) grade - V (50 - 55 gm ) grade - VI (45 - 50
gm )
